Ingredients
1/2 lb. wide egg noodles
6 ounces canned tuna, drained
1/2 cup canned sweet peas
1-1/3 cups cream of mushroom soup
1 cup potato chips, crushed
Preparation
Preheat oven to 350°F. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain and transfer to a casserole dish. Stir in tuna and peas. Heat soup in a saucepan over medium heat until just heated through. Thoroughly stir into noodles mixture. Top with crushed potato chips and bake 15-20 minutes.
